Pumpkin · Squash



We had three pumpkins on the dining room table.

One – we grew.

One – Julia brought home from a field trip.

One – ……… actually, I don’t know where that pumpkin came from. 

We didn’t carve them or paint them.

We just let them sit.

Until this morning.


I cut them into wedges this morning.

Removed the seeds and that stringy stuff around the seeds.  (Saved the seeds – we’ll roast them tonight.)


I set all the wedges out on two rimmed baking sheets.

Added some water.

Covered with foil.

And put them in the oven to roast at 350 for an hour.  Then I shut the oven off and set the timer for another hour.  I want them nice and soft.


Later today I’ll scoop the flesh from the skins, puree it all, and then freeze it in pre-measured portions.

Portions perfect for pies or muffins or whatever else I come up with.


5 thoughts on “Pumpkins

  1. Jayne,
    That is great. Now I know how to prepare a pumpkin for pies ect.
    I have always used canned(shame on me). But it is a time saver.
    I will have to try that one day.
    I am glad you are better

  2. I bought and cooked a pumpkin for the first time, inspired by you and that Pumpkin Bread Pudding. I had to call a friend to see why my blender was burning up instead of pureeing, but his answer cured that. (Who knew you had to add liquid? Oh: HE did!)

    Alas, my pumpkin doesn’t taste like … anything. I can feel its texture in the pudding, but that’s it. No flavor. The man at the vegetable stand assured me that one pumpkin’s as good as the next, that they don’t need choosing and divining like melons do, so do you think he’s a lying cur or that I did something wrong somehow? I added two cups of the puree to your recipe.

    I’d really appreciate an answer if you’ve got one. I now have eight cups of flavorless pumpkin in my freezer …


  3. Pumpkin, like banana, is pretty mild-flavored, which is why we add cinnamon and ginger and nutmeg to pumpkin pie recipes. It needs something. My pumpkin bread pudding recipe, for example, includes things like brown sugar, pumpkin pie spice, vanilla, and maple syrup. The pumpkin flavor is mild, but it adds moisture and a soft, silky texture to the end product. Its an ingredient, after all.

    If you want more flavor, you could roast the pumpkin instead of steaming it like I did. Roasting concentrates the flavor and brings out more of the innate sweetness.

    Hope that helps!

  4. There are so many things you can make with baked pumpkin. Pumpkin muffins are delicious especially when you put in chocolate chips and make them with no flour. Martina, how did your pumpkin enchiladas come out? Sounds interestingly good but nothing I would try on my own!

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